Creamy Mushroom Pasta
This rich and creamy mushroom pasta takes about 30 minutes to make - it's easy enough for weeknight dinners but totally "guest-worthy," too!
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Servings: 4 servings
Ingredients
- 8 ounces farfalle bowtie pasta
- 2 tablespoons olive oil
- 16 ounces sliced baby bella mushrooms
- 1/2 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- ¼ cup dry white wine
- 2 tablespoons unsalted butter
- ¾ cup heavy cream
- 1 cup shredded Parmesan cheese
- Optional garnishes: Shredded Parmesan and chopped fresh parsley
Instructions
- Boil the pasta according to the package directions and then drain it.
- Heat the olive oil in a large pan over medium-high heat. Add the mushrooms, salt, and pepper. Cook the mushrooms between medium to medium-high heat until they release their moisture, about 10 minutes or so.
- Add the wine to the pan and, while it simmers, scrape up the browned bits off the bottom of the pan.
- Add the butter, and once it's melted, add the cream. Heat the cream until it's steaming hot (not boiling).
- Add the shredded cheese to the pan and stir until it's melted and the sauce is creamy. Stir in the cooked pasta. Serve with the garnishes, if using.
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Notes
Mushrooms: Instead of using sliced mushrooms, you can finely chop them and then cook them in the pan. You'll get a sauce that is flecked and flavored with mushrooms - this works well if you're cooking for someone mushroom-averse.
Storage: If you have leftovers, they will keep for a day or so in the fridge, but the sauce won't be as creamy. For the best leftovers, warm them in a pan on the stove over medium heat. Add a splash or two of milk or cream. This will help loosen the sauce as it warms up.
Nutrition Estimate
Calories: 518kcal | Carbohydrates: 48.9g | Protein: 18.5g | Fat: 27.3g | Saturated Fat: 13.4g | Polyunsaturated Fat: 12.4g | Trans Fat: 0.3g | Cholesterol: 55.1mg | Sodium: 511.3mg | Fiber: 2.5g | Sugar: 4.3g
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